With its international reputation for high standards, this grand hotel provides something for…
Andrew Fairlie at Gleneagles
“High quality French cooking with a proudly Scottish accent” - AA Inspector
AUCHTERARDER, PERTH & KINROSS
The pursuit of excellence continues at this Gleneagles landmark and Andrew Fairlie’s legacy is carried forward by head chef Stephen McLaughlin. The team’s passion for classic French cuisine runs deep, albeit with a dazzlingly contemporary sheen. The dishes are exquisitely crafted and brilliantly creative, served in a space that’s atmospheric, comfortable and backed up by pin-sharp service. The assured cooking is demonstrated in starters such as crab claw, razor clam, caviar, squash and crab anglaise, perhaps moving onto roast crown of grouse, pâté en croûte, blood orange and sauce poivrade; or roast fillet of halibut, surf clams, confit potato and lobster bisque. The kitchen’s masterful skillset continues through to desserts such as apple crumble soufflé, caramel ice cream and Calvados sauce. The vegetarian menus are just as luxurious and tempting. Try wild mushroom and truffle ravioli with pumpkin velouté before roast spiced cauliflower, falafel, almond purée and cumin yoghurt.
Facilities – at a glance
Credit cards accepted
Gluten free menu
- Seats: 54
- On-site parking available
- Wheelchair accessible
- Accessible toilets
- Assist dogs welcome
- Closed: 25–26 December, 3 weeks January
- Wines over £30: 250
- Wines by the glass: 16
- Cuisine style: French, Scottish
- Vegetarian menu
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